Directions

Wash the rice several times, until water runs clear. Drain. Add 4 ½ cups of water to the rice and 2 tsps of salt; bring to a boil. Stir the rice, cover and simmer until all the water has been absorbed, 15 to 20 minutes.

Transfer the rice to a bowl and lightly fluff with a fork. Fold in the sugar, O&CO. White Wine Vinegar with Honey & Ginger, and 2 tbsps O&CO. Green Lemon Specialty Olive Oil. Set aside to cool.

Bring water to a boil in a saucepan and then lower the heat. Poach the scallops briefly, for about 3 minutes, and drain immediately.

Place a sushi mat (or you can also use a clean paper towel) on a cutting board. Place 1 nori sheet, shiny side down, on the mat. Gently spread an even layer of the prepared rice on the nori, about 1/2 inch thick, leaving a border of about ¾ inch on the far side of the nori sheet.

Across the center of the rice, place approximately ¼ of the arugula, ¼ of the scallop mixture and marinade. Season with O&CO. Fleur de Sel and freshly ground black pepper. Wrap tightly using the mat.

Repeat process with the remaining ingredients. Once completed, refrigerate until ready to serve. When ready, slice the rolls in about 1 inch pieces. Serve with a mixture of soy sauce and O&CO. Green Lemon Specialty Olive Oil.